What’s better than cookie dough? No-churn Cookie Dough Ice Cream that you can prepare in less than 20 minutes!
See Also
- Soak up the last bit of summer and cool down with this No Churn Birthday Cake Ice Cream.
- Celebrate the summer with this No Churn Root Beer Float Ice Cream.
I love making customized homemade ice creams to suit our cravings – and one of my favorite guilty pleasures is a big spoonful of cookie dough. Last Christmas, I perfected my recipe for no-bake cookie dough with my Cookie Dough Truffles, so I no longer have to worry about sharing this little indulgence with the kids – and of course, I had to work it into a batch of my go-to no-churn ice cream recipe to make some homemade Cookie Dough Ice Cream!
Cookie Dough Ice Cream is rarely on sale at my grocery store – it’s always $6 or more a carton! With this recipe I am able to whip up a batch without the trip to the store, for just the cost of a can of sweetened condensed milk and a small carton of heavy cream.
Plus, making it myself I am confident about what is in the ice cream and the kids can help make it and feel proud of their creation, too.
Chocolate Chip Cookie Dough Ice Cream
Print Pin RateIngredients
- 2 cups whipping cream
- 1-10 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/3 cup butter softened
- 1/3 cup packed brown sugar
- 1 Tablespoon vanilla
- 1 cup all-purpose flour
- 1 cup milk chocolate chips
Instructions
- First, blend together all of the remaining ingredients - starting with blending the butter and brown sugar, then slowly adding the flour, then the vanilla and chocolate chips. Set aside.
- Next, whip up your whipping (heavy) cream with a mixer for at least 4 minutes, until soft peaks form.
- The cream will go through several stages, from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
- Gently stir in the sweetened condensed milk, along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
- Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about 1/3 to 1/2 cup of the dough to sprinkle over top of the ice cream.
- Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula.
- Cover with tinfoil or plastic wrap and freeze for 4 hours or overnight.
Nutrition
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Toni Thomason says
March 21, 2019 at 10:01 amCookie dough ice cream is my favorite and I love that this is a no-churn recipe!
Treena says
May 11, 2019 at 8:12 pmDelicious flavor and the kids love the idea of making their own ice cream!